1 1/2 tablespoons evaporated milk
1/4 cup butter
2 egg yolks
1/2 (8 ounce) package frozen whipped topping, thawed
3 cups chocolate ice cream, thawed
In a large saucepan, combine evaporated milk, butter and egg yolks. Heat, stirring, until cup is heated. Remove from heat and stir in 1/2 the whipped topping. Beat until thawed. Cool slightly. Fill of filling with remaining whipped topping. Freeze 8 hours.
Stir frozen whipped topping into remaining butter mixture; chill, stirring occasionally, until firm. Serve immediately. Keep frozen until serving.